Strawberry Zinfandel Sorbet with Chocolate Magic Shell
A berry, cool, boozy sorbet topped with dark chocolate!
Course Dessert
Prep Time 7 hourshours
Total Time 7 hourshours
Servings 6
Author I Sugar Coat It
Ingredients
Sorbet
760gstrawberries5 cups,
fresh or frozen
60gGreek yogurt½ cup, plain
Strawberry White Zinfandel
30glime juice2 tbsp
2glime zest½ tsp
honey to tasteoptional
Magic Shell
180gdark1 cup, I use Callebaut, semi-sweet chocolate chips
27gcoconut oil2 tbsp, I use Nutiva
Sprinklesoptional
Instructions
Place hulled strawberries in a blender or food processor and blend until pureed.
Add yogurt, lime juice, zest (and honey) and continue to blend for a few more seconds.
Add the Zinfandel and pulse a couple times.
Pour into a freezer-safe ceramic or metal dish and chill for 6-12 hours.
Use an ice-cream scoop to serve.
To make the magic shell:
Place the chocolate callets in a microwave safe dish. I used a flexible silicone measuring cup for easy pouring.
Melt chocolate in a microwave in 30-second intervals, stirring every 30 seconds. Once melted and smooth, add the coconut oil and stir until fully incorporated. Let cool slightly.
Scoop sorbet into bowls and pour chocolate over the sorbet.
The shell forms instantly and is best enjoyed immediately.
Add some fun and colourful sprinkles and enjoy!
Notes
Tools & Equipment: Blender or Food Processor Ice-Cream Scoop